One bite and you'll taste tart cranberries bursting in your mouth that are followed by the flavor sweet buttery white chocolate, all wrapped up in a hot muffin straight from the oven!
Cranberry White Chocolate Muffins
Whenever I see cranberries hit the store late Fall/early Winter I always grab a few extra bags and put them in my freezer. That way they are waiting for me for time like this when it's a dreary day in late February (It's raining....a lot!) and I want to bake up some comforting goodies. So I was thinking tart and sweet which became Cranberry and White Chocolate Muffins. The perfect treat on a cold day with a hot cup of coffee or tea.
This recipe is for a small batch of about 6-8 muffins depending on how much add-ins are in the batter and how high you fill your muffin tins. They are easy to throw together in just one bowl and cook in about 20 minutes. Enjoy the flavors of tart cranberry and sweet buttery white chocolate wrapped up in a hot muffing straight from the oven.
Enjoy!
What Ingredients do I need?
- eggs
- low-fat milk
- canola oil
- all purpose flour
- sugar or alternative sugar 1:1 ratio (for Keto, low carb)
- baking soda
- salt
- frozen cranberries (or fresh if in season)
- white chocolate chips
Substitutions and Variations
- Use white whole wheat flour in place of the all purpose flour
- Make mini muffins or small loaves instead
- Doing a Keto diet or want lower carb? Use an alternative sugar of you choice as a substitute. I like King Arthur's sugar alternative.
Kitchen Tips and Notes
- 1st rule of thumb when making muffins is not to "overmix" the batter. You want it batter to just come together. Little spots of flour is okay.
- To get high muffin tops turn your oven up to 400 degrees.
- Make sure you are using fresh baking powder. To test put 1/2 teaspoon into 1/4 cup of boiling water. If it bubbles, you are good.
- Double the recipe for 12 muffins.
- Muffins can be frozen individually and kept for 3 months.
- Fill the muffin tin almost to the top for nice big muffins.
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More Muffins to Make
Strawberry Chocolate Chip Mini Muffins - Lower Carb Version
Vanilla Chai Muffins
Cranberry Orange Muffins - Small Batch
Mexican Hot Chocolate Muffins
Simple Blueberry Muffins
Cranberry White Chocolate Muffins
Makes 6-8
1 egg
1/2 cup 2% milk
1/4 cup canola oil
1 1/2 cups all purpose flour
1/2 cup sugar
2 teaspoon baking soda
1/2 teaspoon salt
1 cup frozen (or fresh) cranberries
1/2 cup white chocolate chips
Preheat oven to 400 degrees. Spray a 6 well muffin tin with non-stick cooking spray and set aside.
In a large bowl add the egg, milk, and oil. Mix together using a whisk.
Add the flour, sugar, baking powder, and salt. Stir just until combined. Do not over mix. Fold in cranberries and white chocolate chips, holding a few back to add to the tops.
Using a cookie scoop, add batter to a muffin tin to make 6-8 muffins. Add a few cranberries and white chocolate chips to the top of each muffin. Bake 18-20 minutes until golden brown. Remove from the oven and allow to cool 5-10 minutes in the tin. Remove from the pan and serve.
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